There are many types of beans that can be used in chili, but some are more commonly used than others. Here are some of the most popular beans for chili:

• Kidney Beans: These are the most commonly used beans in chili and are often just called "chili beans." They are larger than most beans and have a firm texture and earthy flavor.

• Pinto Beans: These are another common bean for chili and are less expensive than kidney beans. They come in various forms and are full of fiber and protein.

• Black Beans: These are smaller than kidney beans but have a similar density and structure. They hold up well in a long-cooking dish like chili and have a rich flavor and sturdy texture.

• Great Northern Beans: These are moderate in size with a nutty, light flavor. They are the best beans for white chili and hold up well to chili cooking.

• Cannellini Beans: These are also known as white kidney beans and have a slightly nutty flavor. They are great for white chili and absorb some of the broth, taking on the chili flavor as the dish cooks.

• Adzuki Beans: These are a small red bean variety popular in East Asia. They have a pleasant sweet taste and are nutritionally dense particularly in folate and manganese.

• Cranberry Beans: These are a white bean with red specks making a very unique appearance. They can be substituted for most other beans in chili if you want to leverage their unique appearance in your chili.

When it comes to choosing between canned or dried beans, it depends on personal preference. Dried beans give you more control over the final texture of the beans in the dish, but canned beans save preparation time. Ultimately, the best beans for chili are the ones you like the most.